Chicken Marsala

Obviously not a professional food picture!  It’s from my recent cooking attempt and beats copyright issues 🙂

I know what you think, yet another chicken dish!

And no, it should not be mistaken for the Indian Chicken Tikka Masala dish either.  It is actually an Italian dish and comes in many variations in Italy.

What can I say, we have made a switch from red meats to primarily chicken and fish, so our meaty dishes will contain either of those options … well, I might go wild and use turkey or duck, or perhaps shellfish.

Nevertheless, we tried chicken Marsala some time ago at Carmine’s in NYC, and it was gorgeous.  Kids loved it, wife loved it and it seemed like a rather simple dish.

So, with my Jaime Oliver hat on, if jumped into action and did some research on the ol’ interweb and made some variations myself.

It takes about 30-35 minutes to make and easily feeds a family of 2 adults and 3 kids.  I was rather surprised how easy and fast this dish was to make.


  • 2 tablespoons olive oil
  • 3 Boneless chicken breast cutlets
  • 3/4 teaspoon black pepper
  • 1 pkg. mushrooms
  • 4 thyme sprigs or dried thyme
  • 1 tablespoon all-purpose flour
  • 1.5 cup unsalted chicken stock
  • 1.5 cup Marsala wine

Let’s get started

  1. I cut the chicken breasts in half, so you get 6 thinner fillets
  2. Add some olive to a large skillet and fry the fillets until done.  This should take 4-6 minutes on each side
  3. While chicken is gently frying, slice the mushrooms
  4. When done, remove the chicken from the skillet, and leave them on a plate to rest
  5. Add the mushroom slices and sprinkle a little more olive oil on top
  6. Fry the mushrooms until brown
  7. Boil the side you wish to use such as rice, mashed potatoes or pasta
  8. Add the flour and mixed it gently into all the mushrooms
  9. Add the chicken stock and Marsala wine
  10. Heat up the sauce for about a minute, until it gets thicker.  If too thick, add a little chicken stock or Marsala wine
  11. Turn off the sauce and place the chicken fillets in the sauce, and moved them around so they get covered by sauce

Some people might add 2-3 tablespoons of unsalted butter to the sauce, but I prefer not to, as I’m conscious about food intake.

Marsala wine is obviously from Italy, and you can read a little more about it here.

Time to eat!

Hope you enjoyed another healthy-ish dish from my little recipe cabinet 🙂

Leave a Reply